Mini Egg Shortbread Cookies

Confession: I have no idea how to make real shortbread, but someone else calls these Mini Egg “Shortbread”, so I do, too.

Make sure you’ve got Mini Eggs in the house, for starters. That’s pretty much the delicious key to these cookies. We (obviously) buy the ginormous bag of Cadbury Mini Eggs at Costco this time of year and I (of course) am very controlled and do not scarf down the entire bag long before Easter.

Step One:
I put about 1.5C of Mini Eggs into a Ziploc bag and hit them with a heavy measuring cup a few times to smash them for use in this recipe. You don’t want them pulverized, just cracked up into small-to-medium-sized pieces.

Step Four:
Cream all the ingredients till you’ve got a workable dough. I found it a little dry, so I added a bit more butter (about 1tbsp) at this stage.

Step Five:
Add in the smashed up Mini Eggs and combine well.

Step Six:
Roll into ping pong ball-sized balls, gently smoosh a bit and lay on a cookie sheet. These don’t flatten/expand the way chocolate chip cookies do, so you’ll end up with fatter cookies if you don’t smoosh them down a bit.

[…] I know, this sounds outrageous since we’re trying to minimize the sugar overload here, but check out my famous shortbread cookie recipe. Instead of using Mini Eggs, chop up some of those mini chocolate bars! This recipe freezes really […]

OOMMGGGG, these are the best ever! This is the only shortbread recipe I like, because like you, I obviously don’t eat mini eggs all in one sitting, so I have them around this time of year……..*shifty eyes*